Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Eugenia, Guccione"'
Autor:
Allegra, Alessio, Eugenia, Guccione, Casales, Fabrizio Giuseppe, Gimenez, Maria José, Alessandra, Gallotta, Gugino, Ignazio Maria, Daniela, Pampinella, Sortino, Giuseppe
Publikováno v:
In Postharvest Biology and Technology August 2024 214
Autor:
Giuseppe Sortino, Eugenia Guccione, Fabrizio Giuseppe Casales, Maria Lucia Valeria de Chiara, Roberta Passafiume, Alessandra Gallotta, Alessio Allegra
Publikováno v:
Horticulturae, Vol 10, Iss 5, p 482 (2024)
Fig is a widespread crop in southern Italy, highly valued for its sweet flavor. However, its consumption as a fresh product is limited to three to four days after harvest because of its high susceptibility to quality loss and microbial contamination.
Externí odkaz:
https://doaj.org/article/97badc22704d4547a5bf5a3b6de1b76d
Akademický článek
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Publikováno v:
Advances in Horticultural Science, Vol 37, Iss 1 (2023)
After cut, pear fruit (Pyrus communis L.) during shelf-life can be subjected to colour and flavour changes. To maintain flesh colour and firmness, different technologies could be employed during shelf-life, such as chemical, physical and edible coati
Externí odkaz:
https://doaj.org/article/95e986a8b5054a6387e77b9895cabd94
Publikováno v:
Horticulturae, Vol 8, Iss 3, p 227 (2022)
Flesh firmness is closely related to fruit ripeness and is typically a reliable indicator of shelf-life potential so it could be considered a crucial quality index for the determination of pear quality. Flesh softening after cutting could considerabl
Externí odkaz:
https://doaj.org/article/24303967d74849019d99f52eca6af700
Autor:
Alessio, Allegra1 (AUTHOR), Eugenia, Guccione1 (AUTHOR), Casales, Fabrizio Giuseppe1 (AUTHOR), Gimenez, Maria José2 (AUTHOR), Alessandra, Gallotta3 (AUTHOR), Gugino, Ignazio Maria1 (AUTHOR), Daniela, Pampinella1 (AUTHOR), Giuseppe, Sortino1 (AUTHOR)
Publikováno v:
Postharvest Biology & Technology. Aug2024, Vol. 214, pN.PAG-N.PAG. 1p.